Churro Cheesecake Bars

Flaky & delicious Churro Cheesecake bars are covered in cinnamon and sugar filled with a sweet cream cheese layer.

Churro Cheesecake Bars are the perfect sweet treat to your next get together. We love churro flavored treats like Churro Funnel Cake, Churro Toffee, and Angel Food Cake Churro Bites. My entire family went crazy for these decadent bars, and I bet yours will too!

A stack of cut churro cheesecake bars on a white plate

Churros + Cheesecake

When I want my house to smell like Christmas, anything with cinnamon sugar tops the list! Not only do these Churro Cheesecake Bars make your house smell amazing, they are absolutely scrumptious!

They are a perfect combination of two wonderful desserts – churros and cheesecake. Seriously so amazing! Every bite is melt in your mouth delicious.

And if you like this dessert, you may also like our Sopapilla Cheesecake that’s super similar!

A sopapilla is a Mexican/Latin American dish that is a fried bread dessert. It has become popular to serve it with cinnamon. This recipe is very similar to that with the addition of cheesecake in between the layers of the sopapilla.

Churro cheesecake cream cheese filling in a white bowl

How to Make iT

CINNAMON & SUGAR. Combine ½ cup sugar and 2 Tbsp cinnamon in a small bowl. Set aside.

CREAM CHEESE. Beat the cream cheese till smooth. Add the sugar, egg, and vanilla and beat till smooth and creamy. Set aside.

LAYER. Spray a 9×13″ pan with non-stick spray, then sprinkle half of the cinnamon sugar mixture evenly in the bottom of the pan. Carefully lift into the pan on top of the cinnamon sugar. Press to the edges of the pan. Spread the cream cheese mixture evenly over the dough. Unroll the second can of dough and roll it out the same way as the first one. Place it on top of the filling.

BAKE. Sprinkle the remaining cinnamon sugar on top of the dough. Bake at 350°F  for about 30 minutes or until light brown.

Placing crescent roll dough in a baking dish for churro cheesecake recipe

Recipe Tips

To make these churro bars more fruity, add a layer of fruit filling on top of the cream cheese layer. The ones that I would suggest would be apple, cherry or strawberries. Either make your own fruit filling or use a canned one.

Before cutting and serving, let them cool for about an hour in the fridge before slicing and serving them. We really like to eat ours at room temperature or even colder than that. Keep them covered after slicing to avoid them drying out. To serve these you may, or may not have to use a fork, it depends on how set your bars are. 

Flaky layer of churro cheesecake bars in a glass baking dish

Variations

  • To imitate a filled churro, you can drizzle the top of the bars with caramel, chocolate, or cream.
  • Use a blend of cinnamon/nutmeg to get a deeper flavor.

If you want to half the recipe, it’s totally possible. Half all the ingredients, using just an egg yolk instead of the whole egg, and bake in an 8×8 pan. Bake at the same temperature, but start checking for doneness around 20 minutes.

Cinnamon sugar layer on top of churro cheescake bars in a glass baking dish

Storing Info

STORE leftovers in the refrigerator and eat for up to 3 days after making them. If you would like to eat them later, you can warm them up in the microwave, one at a time, for 5-15 seconds.

We haven’t personally tried to FREEZE them, but I did some research and it is suggested that they are stored in an airtight container with pieces of parchment paper between layers of the bars. Freeze them for up to 3 months. When you’re ready to devour them let them defrost on the counter until completely thawed.

Stack of cut churro cheesecake bars on a white plate.

For more cinnamon treats, check out:

Churro Cheesecake Bars Recipe

5 from 20 votes
Flaky & delicious Churro Cheesecake bars are covered in cinnamon and sugar filled with a sweet cream cheese layer.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 9
Calories 100 kcal
Author Lil’ Luna

Ingredients

Cinnamon Sugar Mixture:

  • 1/2 cup sugar
  • 2 Tbsp cinnamon

Filling

Crust

  • 2 Pillsbury crescent dough sheets

Instructions
 

  • Combine ½ cup sugar and 2 Tbsp cinnamon in a small bowl. Set aside.
  • Beat the cream cheese till smooth. Add the sugar, egg, and vanilla and beat till smooth and creamy. Set aside.
  • Spray a 9×13" pan with non-stick spray, then sprinkle half of the cinnamon sugar mixture evenly in the bottom of the pan.
  • Unroll the dough and carefully lift into the pan on top of the cinnamon sugar. Trim an inch or side off each of the sides so the crescent dough fits better. (NOTE: You can use crescent rolls, unrolled with the seams pressed together too).
  • Spread the cream cheese mixture evenly over the dough. Unroll the second can of dough and trim long sides an inch or so and place it on top of the filling.
  • Sprinkle the remaining cinnamon sugar on top of the dough. Bake at 350°F for about 30 minutes or until light brown.

Notes

If you can find the unperforated crescent dough sheets, you don’t have to pinch the seams together.

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About Kara

Hi! I'm Kara from Creations by Kara, and I'm addicted to creating pretty and yummy things. I love sharing home decor ideas, DIY projects, tasty recipes, and simple tips! I hope that I am inspiring women everywhere to use their creativity to build a better life.

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Comments:

  1. 5 stars
    I brought this for our Thanksgiving pot luck at work and it was a hit! I drizzled mine with La lechera caramel after cutting them into small squares. I have made 5 more since!!

  2. 5 stars
    Definitely a crowd pleaser! Super easy to make, and they turn out so delicious!! Our family makes these year round❤️

  3. Delicious but your nutrition facts are way off unless you’re using reduced fat everything. Two rolls of crescent dough alone is 1600 calories. For 9 servings this is 450 calories.

  4. Happy Holidays
    this recipe looks soo yummy and way easy
    I was wondering if it would be ok if I made the crust
    If so, would you happen to have a super yummy
    recipe {for the crust}
    thank you
    Rena :}

  5. I went to 3 different stores looking for crescent rolls and they were all out…can I use Pillsbury pizza dough instead?

    1. I have only used either the crescent dough sheets or just the regular crescent rolls and kind of pushed those perforated edges together. I’m not sure the pizza dough would give the bars the same flaky texture? If you gave it a try, you’ll have to let us know how it turned out.

  6. 5 stars
    Just made this for second time. I didn’t super push seams for Cresent rolls and it still turned out AMAZING!

  7. My crescent roll dough was too small and I couldn’t roll it out any bigger to fit, so I ended up with some holes in the dough ☹️. Next time I’m going to try using 1 1/2 sheets of dough…

  8. 5 stars
    I made this for the 1st time 2 weeks ago for a pop-up shop and it was a hit! I made 2 pans of it and it was the 1st to go! It was highly requested after the pop-up shop, so I had to make 3 pans of it last weekend! Love it!

  9. 5 stars
    So yummy! Our store was out of regular crescent rolls, so I used the Sweet Hawaiian flavor and couldn’t tell a difference (thank goodness!). Definitely a keeper! Thank you! 🙂

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